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Thanksgiving in Peru

Overheard one morning last week: a conversation between SSTers about the food from home they were missing the most. Barbecue topped the list for a couple of students. Fortunately for all of us (but maybe especially for them) our lunch plans that day involved heading south to the district of Villa Maria, where Alicia and her family were preparing pachamanca for us.

Pachamanca, a traditional highlands meal, is something of a barbecue/Thanksgiving hybrid in which chicken (or other meat), potatoes, beans, tamales, and sweet potatoes are cooked underground by heated rocks. It’s a major undertaking typically reserved for special occasions, and we watched with interest—and took pictures of—many steps that go into creating the meal.

As we ate lunch, our plates piled high with savory offerings, we were grateful for the gracious hospitality shown by our hosts.

Arriving in Villa Mariathe pachamanca siteAlicia explains the chicken marinadetamalesgroup portrait, with Alicia and her momAlicia & Oswaldo remove the heated stonesadding potatoes to the underground ovenadding foil-wrapped chickencorn husks help keep the heat inadding tamales and replacing the rocksadding the beansputting hot rocks on top of everythingcovering with plastic to keep the heat incovering the whole thing with dirtlet cook for 50 minutesnow–waiting!…and more waiting……and more waiting…time to dig it all upthe heat escapespulling the food out of the earthen ovenmuy rico!chicken, potato, beans, tamale, and sweet potatoa tasty lunch